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 January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

May 15-17, 2015

July 17-19, 2015

September 18-20, 2015

October 10-12, 2015

November 14-16, 2015

Week Long Class-

February 22-27,2015

August 16-21, 2015

 For more information and to sign up, click on the specific dates you are interested in.

For classes further ahead than listed, go to the cooking school link.

NEWS, NEWS, NEWS

ALL 2015 CLASSES ARE ON 20% DISCOUNT UNTIL MIDNIGHT DECEMBER 24, 2014.

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POSOLE

Posole

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Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices and ingredients are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

 

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Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition
$12.95


NOW ON KINDLE FIRE
for $2.99

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DALLAS STYLE GRILLED FLANK STEAK

Flank steak is so easy to serve, it tends to be a pet of the barbecue bunch. Do remember some cardinal rules: Flank steak is very tough unless marinated in an acidic marinade and cooked only until medium rare at most—never well done.

Yield: 4 servings

1/2 cup red wine

1/4 cup finely minced onion

3 cloves garlic, minced

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard

1 tablespoon freshly squeezed lime juice

2 tablespoons crushed Pecos Valley pequin chiles or other very hot chiles

1(1-1/2-lb.) beef flank steak

1 recipe salsa of your choice (optional)

1. Combine wine, onion, garlic, Worcester sauce, mustard, lime juice and chiles in a shallow bowl or a heavy plastic bag. Trim any excess fat or sinew from outside of steak and then place steak in marinade, turning to coat both sides. Cover and refrigerate overnight or up to 3 days.

2. Preheat grill to medium-high or 450?F (230C).

3. Lightly brush rack with oil and place steak on rack. Place rack 3 to 5 inches above heat.

4. Grill steak 3 to 5 minutes per side or until browned on outside and rare to medium rare on inside. Remove from grill and allow to stand about 20 minutes.

5. Cut on the diagonal into thin slices. Serve with salsa.

 
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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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